Makes about 18 cookies. I made my cookies a little bigger, so I got about 12

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.**

Combine the melted butter, spelt, sugar, honey, and vanilla in a medium mixing bowl, and mix well with a fork to combine.

Add the flour, baking powder, salt, and almonds, and stir again until the mixture gathers in lumps.

Add the milk and stir again to incorporate. The dough will be sticky. (You can prepare it a day or two in advance and keep it covered in the fridge.)

Use two teaspoons to form walnut-sized balls of dough that you will drop on the prepared baking sheet, leaving each of them a little room to stretch their wings as they bake.

Slip in the oven and bake for 10 to 12 minutes, until puffy and just starting to brown at the edges. Let the cookies settle on the baking sheet for 10 minutes and transfer to a rack to cool completely.

*If you have sliced almonds at home but they aren’t toasted, don’t fret! Get out a small frying pan and put the heat on medium/high. Add a little butter and let it melt, then add the almonds. Stir the almonds and make sure you don’t burn the butter! Take off the stove and add to cookie dough mix.

**If your parchment paper is wider than your cookie sheet, cut the extras off! If you don’t it might burn. It’ll smell horrible and could be hazardous.

Voilà! I think that these are delicious, especially when they are still warm. They were super easy to make, and I thought the oatmeal was a good addition.
I made this because I’ve been craving honey like crazy lately! Well, enjoy! Here’s the original recipe: http://chocolateandzucchini.com/archives/2007/07/spelt_and_honey_crisps.php
And the pictures are mine that I took of my cookies. :3